I’ve been bought up with this stew since very early ages, particularly popular in Chinese Restaurants! My family love this dish, from dad, to bro and sis and Hubby-2-be! With the strong aromatic satay flavour, this is probably what makes this dish so tasty! Beef slices and rice vermicelli are great combination in a stew, the rice vermicelli often absorb the extract of the satay sauce and is often a great alternative to rice and pasta, to fill up the tummy!! Like make other dishes that I’ve made, this dish is nothing too hard, and a great option for winter falls, when the weather is cold.
One thing that I could definitely recommend though, with this dish, is to find good beef slices. If you can afford Wagyu beef, that’s even better! Trust me, it does make a big difference! As many of you may know, Cantonese dishes involve a lot of ginger, spring onions and garlic, and they are pretty much the ‘spices’ that bring the dish to the next level, along with a good clay pot, this dish is a bonus! Never mind if you don’t have a clay pot, you can use any stainless pots, that will work too!
This dish though, is best to serve fresh though, I wouldn’t recommend it being eaten overnight, just because the rice vermicelli will likely to absorb all the sauce and it becomes thick and too sticky to eat (yes, that’s the down side of it). This don’t usually happen in my home; as I’ve mentioned my whole family love it, we often fight over it too – particularly the rice vermicelli, it is just TOOOO YUMMY FOR OUR TUMMY! 🙂
You’ll need (Serve 4):
- 200 grams beef slices (I used Wagyu)
- 50 grams rice vermicelli
- 2 slices ginger, remove skin, cut into slices
- 2 cloves garlic, finely chopped
- 2 shoots of shallots (spring onions)
For the marination
- 2 tablespoons soy sauce
- 50 ml cold water
- 1 teaspoon black pepper
- 1 teaspoon raw sugar
- 1/4 teaspoon corn flour
- 2 teaspoon sesame oil
For the sauce
- 5 heap tablespoons of satay sauce
- 300ml cold water
- 2 heap tablespoons of corn flour
- 1 teaspoon of vegetable oil
- 2 teaspoons of chicken stock powder
- Soak rice vermicelli in cold water for 15 minutes or until soft. Drain completely.
- Marinate beef with soy sauce, raw sugar, pepper, corn flour, sesame oil and 50ml of cold water for 30 minutes.
- Meanwhile, cut shallots into 1 inches long, or dices if you like.
- In a stew pot (or clay pot), heat vegetable oil in medium heat. Add garlic, shallots and ginger and cook until golden brown and aromatic.
- Add the beef. Cook until beef has turned brown (about 50% cooked). Remove from heat and set aside.
- Mix cold water with corn flour until dissolved.
- In the same stew pot, add cold water mixture, satay sauce, chicken powder and cook until boiled. Add the beef back to the stew pot and add rice vermicelli as well. Turn to medium heat, covered and cook for 5 minutes.
- If the sauce is too thick, or absorb too quick, add water, little at a time.
- Remove from heat, garnish with spring onions and serve immediately.
- Rice Vermicelli absorb sauce very quickly, so make sure you act quick.
- If the sauce becomes too thick, add water, little at a time to reach a nice consistency.
- Never over-cook the beef as that does not taste very good.